Chicken Soup with Beans
TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 12 servings (3 quarts).
Loaded with classic southwestern flavors, this soup is so satisfying. If you like, crush lime-flavored tortilla chips into serving bowls before you ladle in the soup. —Penny Peronia, West Memphis, Arkansas
Ingredients
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1 large onion, chopped
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1 tablespoon canola oil
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2 garlic cloves, minced
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1-1/4 pounds boneless skinless chicken breasts, cooked and cubed
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2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
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3 cans (7 ounces each) white or shoepeg corn, drained
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1 can (10 ounces) diced tomatoes and green chiles, undrained
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3 cups water
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1 can (4 ounces) chopped green chiles
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2 tablespoons lime juice
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1 teaspoon lemon-pepper seasoning
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1 teaspoon ground cumin
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1/4 teaspoon salt
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1/4 teaspoon pepper
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Avocado slices, optional
Directions
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1.
In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.
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2.
Transfer to a 5-qt. slow cooker. Stir in the chicken, beans, corn, tomatoes, water, chopped green chiles, lime juice and seasonings. Cover and cook on low for 6-7 hours or until heated through. If desired, serve with avocado slices.
Nutrition Facts
1 cup: 123 calories, 3g fat (0 saturated fat), 26mg cholesterol, 399mg sodium, 13g carbohydrate (2g sugars, 3g fiber), 12g protein.
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